Crispy Quinoa Root Vegetable Fritters

Stack of crispy quinoa root vegetable fritters

Ever obtained a CSA field filled with root greens and had no concept what to do with them? Downside solved: Make fritters! These fritters are so tasty you’ll fall in love with every of those underused veggies.

Tremendous colourful, savory, evenly candy fritters which are good as a formidable appetizer and require simply half-hour from begin to end! We ROOT so that you can make these crispy root vegetable fritters ASAP!

Carrots, quinoa, parsley, rutabaga, beets, garlic, sweet potato, chickpea flour, gluten-free flour blend, salt, pepper, and olive oil

This recipe begins out with sautéing your selection of root veggies with onion, garlic, salt, and pepper. This brings out their pure sweetness and infuses them with taste!

For the foundation veggies, we love a mixture of parsnip, rutabaga, beet, carrot, and candy potato. It’s a vibrant combine that shines collectively and makes you overlook your less-loved veggies are in there (sorry, parsnip)!

Subsequent, we mix the sautéed veggies with cooked quinoa, a chickpea “egg” (chickpea flour + water) for binding, salt for taste, and gluten-free flour (or all-purpose) to take in moisture and encourage crispiness.

Then we type them into patties, brown on each side in a skillet, and it’s FRITTER TIME!

We hope you LOVE these fritters! They’re:

Naturally candy
& SO scrumptious!

They make a tremendous appetizer or aspect, particularly topped with our 3-Ingredient Tahini Sauce or Straightforward 5-Minute Microwave Hummus.

Extra Scrumptious Root Vegetable Recipes

Should you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Prep Time 10 minutes

Cook dinner Time 20 minutes

Complete Time 30 minutes

Servings 10 (Fritters)

Course Appetizer, Aspect

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 1 ½ cups cooked and cooled quinoa (1/2 cup dry quinoa yields ~ 1 ½ cups cooked)
  • 1 cup shredded parsnip and/or rutabaga (we used 1/2 cup or 40 g every)
  • 1/2 cup shredded beets and/or carrots (we used 1/4 cup or 25 g every)
  • 1/2 cup shredded candy potatoes
  • 2 Tbsp olive oil (plus extra for frying)
  • 1/2 cup diced onion (any colour)
  • 4 cloves garlic*, minced
  • 1/8 tsp every sea salt and black pepper
  • 2 Tbsp chickpea flour* (or flaxseed meal)
  • 2 Tbsp water
  • 1/4 tsp sea salt
  • 2 Tbsp chopped parsley (elective)
  • 2 Tbsp Minimalist Baker Gluten-Free Flour Mix (different GF blends must also work // if not gluten-free, you’ll be able to sub all-purpose flour)
  • If you don’t have already got cooked quinoa, put together it right now (on the stovetop or within the Instantaneous Pot). Put aside to chill.
  • Shred parsnips, rutabaga, beets, carrots, and candy potatoes utilizing both the coarse aspect of a field grater or the grater attachment of a meals processor. Measure out 2 cups shredded veggies (1 cup shredded parsnip + rutabaga, 1/2 cup shredded beet + carrot, and 1/2 cup shredded candy potato — alter if altering default variety of servings).
  • Warmth a big rimmed skillet (we favor forged iron) over medium warmth. As soon as scorching, add 2 Tbsp oil (or water), onion, and garlic. Season with 1/8 tsp every salt and pepper. Sauté for 3-4 minutes, stirring ceaselessly, or till the onion is tender and aromatic. Add shredded root veggies and sauté for an additional 5-8 minutes, till the greens are gentle.
  • In the meantime, put together chickpea (or flax) “eggs” by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to mix. The chickpea egg must be a runny paste, whereas the flax egg must be thick. Put aside.

  • To a big mixing bowl, add sautéed veggies, cooked and cooled quinoa, 1/4 tsp salt (alter if altering default variety of servings), and parsley (elective) and stir. Then add chickpea (or flax) “eggs” and stir. Lastly, add gluten-free flour and stir till mixed. It is best to have a barely cheesy however moldable combination. Add extra gluten-free flour as wanted if too moist to deal with.

  • Utilizing a 1/4-cup measuring cup or scoop, type into skinny (roughly 1/4-inch-thick) patties the dimensions of the palm of your hand.

  • Wipe out your massive rimmed skillet and reheat over medium warmth. As soon as scorching, add a bit of oil to coat the pan and sufficient fritters to comfortably match with out crowding. Pan fry till golden brown, ~4-6 minutes on both sides.

  • Optionally available: For even crispier fritters, proceed baking in a 400-degree F (204 C) oven for 10-Quarter-hour.

  • Serve scorching with garnishes of selection, similar to tahini sauce or hummus. Retailer leftovers lined within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat on the stovetop over medium warmth, in a 350-degree F (176 C) oven, or within the microwave till scorching. If frozen, thaw earlier than reheating.

*You possibly can sub ~1/2 tsp garlic powder instead of the 4 cloves minced garlic, however add it later (when sautéing the shredded veggies) to forestall burning.
*Chickpea flour + water creates a chickpea “egg” for binding, however extra GF mix may work instead of the chickpea flour. Tell us within the feedback when you attempt it!
*Vitamin data is a tough estimate calculated with chickpea flour,  and with out elective elements.

Serving: 1 fritter Energy: 83 Carbohydrates: 11.6 g Protein: 1.9 g Fats: 3.4 g Saturated Fats: 0.5 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 0.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 98 mg Potassium: 137 mg Fiber: 1.7 g Sugar: 1.6 g Vitamin A: 182 IU Vitamin C: 3 mg Calcium: 15 mg Iron: 0.7 mg

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